Coconuticecookedversion Recipes

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COCONUT COD



Coconut Cod image

Provided by Sunny Anderson

Time 39m

Yield 4 servings

Number Of Ingredients 6

1 (13.5-ounce) can coconut milk
2 tablespoons fresh lime juice
2 tablespoons olive oil
Salt and freshly ground black pepper
4 (6-ounce) cod fillets
1 jalapeno, stemmed and thinly sliced lengthwise

Steps:

  • Preheat the oven to 400 degrees F.
  • In a bowl or shallow dish, whisk the coconut milk, lime juice, olive oil, a nice pinch of salt and a few grinds of pepper. Reserve 1 cup of the marinade. Add the fish to the bowl with the marinade and refrigerate for 20 minutes.
  • Remove the cod from the refrigerator. Place the cod in a 9 by 11-inch baking dish, discarding the marinade in the bowl. Place a slice of jalapeno over the top of each piece. Place in the oven and bake for 12 to 14 minutes.
  • Meanwhile, make the sauce. Pour the reserved 1 cup marinade in a small saucepan over medium heat and simmer until reduced and slightly thickened, about 5 minutes. Spoon some on the plate before placing the cod down on top. Serve warm.

COCONUT ICE COOKED VERSION



Coconut Ice Cooked Version image

This comes from Hilary Walden's The Complete Home Confectioner. It's for a more traditional, cooked coconut ice candy.

Provided by Heather Sullivan

Categories     Candy

Time 25m

Yield 550 grams

Number Of Ingredients 4

450 g sugar
150 ml milk
150 g desiccated coconut (a very finely ground dried shelf-stable coconut)
2 -5 drops red food coloring

Steps:

  • Grease a pan (8x6inches) with oil or butter.
  • Heat sugar and milk in large heavy saucepan over low heat. Stir with a wooden spoon until sugar has dissolved.
  • Bring to a boil, cover, and boil for 3 minutes exactly.
  • Uncover and place a prewarmed candy thermometer in the pan. Boil until it reaches 116C/240F, the soft ball stage.
  • Remove from heat and stir in coconut.
  • Quickly pour the mixture into the pan.
  • Add food colouring, stir in quickly and pour into pan on top of the white layer.
  • Cool until half-set, mark into squares or fingers with an oiled knife.
  • Leave until completely set then break or cut into pieces.
  • Wrap in waxed paper and store in an airtight container in a cool place for up to 7 days.

Nutrition Facts : Calories 4.6, Fat 0.1, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 1, Sugar 0.9

OLD FASHIONED COCONUT DROPS



Old Fashioned Coconut Drops image

I like to glaze these coconut drops with sugar syrup and brown sugar.

Provided by Linda Kong Ting

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Yield 9

Number Of Ingredients 9

1 cup sifted all-purpose flour
4 tablespoons butter
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ cup white sugar
2 teaspoons vanilla extract
2 cups shredded coconut
½ cup raisins
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  • Combine flour and margarine in a medium size mixing bowl. Mix in sugar, cinnamon and baking powder. Stir the egg into the mixture. Once the egg is well incorporated stir in the coconut, raisins and vanilla. Drop the dough in rough heaps the size of an egg onto cookie sheets.
  • Bake 8 minutes or until lightly browned.

Nutrition Facts : Calories 250.1 calories, Carbohydrate 37.3 g, Cholesterol 34.2 mg, Fat 10.5 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 7.8 g, Sodium 146.5 mg, Sugar 22.1 g

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